Keto mug cheesecake is made in the microwave and is ready in just a few minutes. Sweetened with stevia, it has 4 grams of carbs and 200 calories for the entire filling mug cake.
I really like mug cakes. I have a few of them on this blog, and I really appreciate the way they satisfy sweet tooth cravings swiftly and efficiently. I also like that they make just one serving - yay for built-in portion control!
This keto mug cheesecake is a lifesaver. Made in the microwave, it's ready super fast, it's very filling, and it satisfies that craving for cheesecake that I tend to get once in a while.
The ingredients you'll need
You'll only need a few simple ingredients to make this tasty mug cake. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Cream cheese: I like to use reduced-fat cream cheese, but you can absolutely use full-fat if you'd like.
Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
Sweetener: I use stevia. You can probably use a granulated sweetener instead, but consider using a powdered sweetener to prevent a grainy texture.
Egg: I use large eggs in most of my recipes, including this one.
How to make keto mug cheesecake
It's so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Soften the cheese. Start by placing the cream cheese in a 1-cup ramekin. Soften it in the microwave.
Mix in the remaining ingredients until completely smooth - be patient!
Microwave on high for 90 seconds.
Let cool for 10 minutes, then invert onto a plate.
Does it taste like the real thing?
No. If you want a real cheesecake, I highly recommend this wonderfully creamy keto cheesecake.
But although it's not true cheesecake (the ratios are different), it is very close to the real thing. Its texture is creamy, it has a pleasant vanilla flavor, and it's just sweet enough.
This keto mug cheesecake comes out of the microwave puffy, then deflates a little, although it retains a nice volume. The center is just a little sunken, but that center will end up on the bottom of the cake - after you invert it onto a plate, the top is nice and smooth.
Is it eggy?
I don't think it's eggy. Although in terms of ratios, there IS more egg here relative to cream cheese than in traditional cheesecake.
It's lovely and creamy and tastes close enough to real cheesecake that I can't make it too often, because it's really good and I end up eating the whole thing. 😳 I don't want it to displace other foods in my diet.
Having said that, several reviewers on Pinterest say that they like the cake better with 3 ounces of cream cheese instead of 2 ounces and that it tastes more creamy and less eggy this way.
So if you try the recipe as written and you don't like it, you could try adding more cream cheese.
How to serve keto mug cheesecake
You can make it prettier by dusting it with a little sugar-free powdered "sugar." I rarely bother. I only did it here because I wanted the photographs to look as nice as possible. 😉
Why do you use reduced-fat cream cheese?
I use Neufchatel cream cheese in this recipe, which is basically a lower fat cream cheese. You can use full-fat cream cheese if you prefer.
It's just that I'm one of those who believe that even on a keto or low carb diet, calories count - especially dessert calories. Neufchatel cream cheese produces fabulous results for fewer calories, so that's what I use.
How to sweeten this cake?
I recommend using a sweetener to equal 2 tablespoons of sugar. My original recipe used ¼ teaspoon stevia glycerite, which equals about 1 tablespoon of sugar.
But several Pinterest reviewers commented that the cake wasn't sweet enough, and I respect their opinion. So I have changed the recipe accordingly.
Other recipes to try
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Keto Mug Cheesecake
- 2 oz Neufchatel cream cheese, cubed (or reduced fat cream cheese; can also use regular cream cheese)*
- ¼ teaspoon pure vanilla extract
- ½ teaspoon stevia glycerite (equals about 2 tablespoons sugar)
- 1 large egg
- Place the cream cheese in a 1-cup, 3-inch wide ceramic ramekin. Microwave 15 seconds to soften.
- Add the vanilla and stevia and mix with a fork to combine.
- Mix in the egg, patiently and thoroughly, until smooth. This will take a couple of minutes.
- Microwave for 90 seconds.
- Allow the cake to rest and cool in the ramekin for 10 minutes, then run a knife around the edges and carefully invert it onto a plate.
- Top with your choice of toppings and serve, or refrigerate until ready to serve. Remove from fridge 15 minutes before serving.